Caramelized Cauliflower Soup

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Caramelized Cauliflower Soup

 

1 head cauliflower, about 2 1/2 lbs.

sea salt (less if using salted butter)

juice of 1 lemon

4 tbsps. butter

1 quart vegetable stock

freshly ground white pepper

 

Prepare the cauliflower: Cut the head in quarters, removing the core from each

piece.  Cut or break the florets into small pieces.

In a pasta pot fitted with a colander, bring 4 quarts water to a boil over high

heat.  Add 2 tbsps. Sea salt and the lemon juice.  Add the cauliflower florets

and cook, uncovered, 15 minutes.  Drain.  Transfer to a blender or food

processor and puree until smooth.

Melt the butter in a 6 quart soup pot over moderately high heat.  Watch it

carefully: The butter will go through several stages, from a foamy white liquid

to one that is almost clear and golden, with big airy bubbles.  When the butter

begins to brown and gives off a nutty aroma (about 2 minutes), add the

cauliflower puree (do not delay or the butter could burn) and stir to blend. 

Add the stock and stir to blen.  Simmer, covered, for 5 minutes.

Process the soup in a blender, food processor, or with a handheld immersion

blender until emulsified into a smooth-textured mixture.  Add sea salt and white

pepper to taste.  (The soup may be prepared ahead of time up to this point. 

Reheat at serving time.) Serves 6.